Garlic Spinach
A cold tossed dish with a well-balanced fresh, savory taste and rich, pronounced garlic flavor.
Ingredients
Spinach (remove old leaves, trim roots, wash, cut into inch-long sections, blanch and refresh in cold water)
400g
Soaked silver ear fungus
50g
Garlic cloves (peeled, mashed into a paste)
50g
Scallion (cut into shreds)
to taste
Ginger (cut into shreds)
to taste
Vinegar (for the sauce)
to taste
Salt (for the sauce)
to taste
Sesame oil (for the sauce)
to taste
MSG (for the sauce)
to taste
Instructions
1
Step 1
Remove the old leaves and roots from the spinach, wash it, and cut into inch-long sections. Peel the garlic and mash into a paste. Cut the scallion and ginger into shreds. Combine the vinegar, sesame oil, salt, MSG, and garlic paste in a bowl and mix well to make the sauce.
2
Step 2
Bring a pot of water to a boil, blanch the spinach briefly, then drain and rinse under cold water. Squeeze out the excess water by hand and place in a serving dish. Add the silver ear fungus, scallion and ginger shreds, pour over the sauce, and toss well to combine. Serve.
